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Alkaline -v- Acidic

Forum topic

I have been trying out this new alkaline diet.
Some say that we should be consuming 80% alkaline foods.
Alkaline foods are alive foods such as raw spinach, watercress, watermelon......
Acidic foods are sodas, fried foods, processed foods.....
Acidic foods drain our energy because our body spends so much energy digesting them.

Please, please contribute if you have anything to say on this subject.
Is it a gimmick?

PS, This is food related because I intend to work on alkaline recipes. X

Calling all pie dough experts

Forum topic

Ok so I had some beautiful leaf lard that i think i may have screwed up and i want to see if there's any way to salvage this. I had VERY cold (partially frozen) leaf lard that i rendered a bit ago. I used a ratio from Ruhlman's book Ratio by weight for a pie crust for my chicken pot pie tonight. I don't know if the amount of content i had was just too much, or if i didn't add the ice water quickly enough, whatever the case is, i have a really really soft mass of sorta dough. Tried adding more flour, tried firming up with some ice water on my hands and kneading, but no go.

FAT--the 6th taste?

Forum topic

Came across this article. Food for thought and disucssion

"Our understanding of primary colors, of vision, has allowed us to use that for creating art, for improving vision and for a wide array of everyday needs," said Mattes. "The better we understand our sense of taste, the better we’re be able to improve the taste of our food."

http://www.washingtonpost.com/blogs/wonkblog/wp/2015/07/27/scientists-ha...

Thoughts on Hard Boiled Eggs...

Forum topic

If you're like me, making proper hard boiled eggs has been hit or miss. Even when using the same technique, sometime the shells would stick to the whites, sometime the yoke would be inconsistently cooked. But shells sticking was my biggest issue.  For me, few things are more frustrating than shells that stick to the white albumen. Sucks when you painstakingly pick off specks of shells and then get to the very end, a huge chunk of white comes off, rendering that egg useless.

After research, testing and combining techniques, I've found a method that consistently works for me. 

Black Garlic

Forum topic

I'd like to get some feedback on the uses of Black Garlic. Here's a primer  Black garlic is ordinary garlic that has gone through a high heat, long duration, fermentation process. After the fermentation, the garlic is aged for a long period, which allows the sweet flavor to become richer. The garlic is fermented as a whole bulb, and when it emerges from the fermentation process it has changed color, texture, taste, and has completely different uses when compared to regular garlic.

English Muffins...

Forum topic

I've decided I need to experiment with English muffins. I'm thinking I should do this with sourdough. Now all I need is for Chef Jacob to guide me, direct me, to making the best English Muffin ever made. I'm thinking a slow preferment and time in the fridge will give me great flavor. I've already bought a dozen rings. I see all kinds of recipes on the World Wide Web but... I think Chef Jacob can work with me and we can do better than those guys can! Chef Jacob are you up for this challenge? You give me the recipe in bakers percentages and I'll bake them.

Cheese making

Forum topic

Heya,

I've vastly improved my bread baking skills though Stella Culinary. Many thanks for the all the work that's gone into this website. Now, I need some cheese to put on my bread! I couldn't find anything on your website and the resources I found online don't quite match your standard. I'm interested in the science behind it - much as I am with the bread.

Can someone recommend a good source for this?

Or would you even be interested in making this a topic on Stella Culinary, Jacob?

All the best
Pete

Source for Tabasco peppers

Forum topic

Looking for fresh (not dried or otherwise processed) Tabasco peppers for some hot sauce and other applications but can't find a source, even online. Any suggestions appreciated. I'd be happy to buy a few cases depending on price and availability.

More Brioche hamburger buns

Forum topic

Having baked 100's and 100's of Brioche buns over a couple of months I got bunned out. I haven't baked hamburger buns for a couple of months. But tonight I decided to make Chef Jacob's Steakburgers to have while I watch my Arizona Cardinals play the San Diego Chargers. So... That means I needed buns, Brioche buns! Last night I mixed a batch of brioche dough and let it ferment overnight in the fridge. Today I shaped it and put it in my tin foil rings and baked them. Man these buns or beautiful! I'm back into baking hamburger buns again, are you ready for some football?

Southern Fried Chicken

Forum topic

I'm not afraid to admit it, fried chicken has always been my Achilles heel. I've cooked hundreds of batches and have never been able to master the crust. This last batch I tried something different, something I'd never heard of before. Using a double dusting that is left overnight to set up.

Ingredients:
Cut brined chicken
1/2 buttermilk, 1/2 100 proof vodka (looking for a very thin mix) dash of hot sauce
1/2 House Autry chicken batter, 1/2 corn starch

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